Delicata Squash, CT Pesto & White Bean Italian Soup (Vegan)

1 med yellow onion

2 cups carrots, diced

2 cups celery, diced

1 cup navy beans (I used Rancho Gordo’s caussulet)

1 delicata squash, diced

1 head of dino kale

3 cloves garlic, crushed

2 TB carrot top pesto

Rosemary & thyme and herbs de Provence

Salt + pepper

DIRECTIONS

In a dutch oven, saute onions until translucent. Add crushed garlic, making sure not to burn. Add in herbs and seasoning. Let darken a bit to develop flavor, and add a splash of apple cider vinegar and carrot top pesto.

Next, add carrots and celery and incorporate. Stir for a bit and add in your broth and delicata squash.

Bring to a boil for 5 minutes and place on simmer for 30 min. Add in kale and beans. Top with carrot top pesto, a drizzle of high quality live oil, and red pepper flakes.